Wednesday, March 29, 2017

tex mex veggie chilli with chilli cream

This mildly hot veggie chilli is mouth-watering. Our amazing chilli cream is the ideal accompaniment and will get everyone talking!

ingredients

3 large red chillies

Low calorie cooking spray

1 large onion, roughly chopped

2 large garlic cloves

1 red pepper, deseeded and cut into chunks

1 orange pepper, deseeded and cut into chunks

2 tsp ground cumin

1 tsp ground cinnamon

1 tsp paprika

500g Quorn mince

400g can chopped tomatoes with chilli and garlic

500g passata with herbs

400g can kidney beans, drained

6 tbsp fat free natural fromage frais

method

Deseed and finely chop two of the red chillies. Spray a large, deep saucepan with low calorie cooking spray and add the chopped chillies, onion, garlic and peppers. Fry over a medium heat for 5 minutes or until softened, stirring occasionally.

Sprinkle over the cumin, cinnamon and paprika and cook for 1-2 minutes, stirring well. Stir in the Quorn mince, tomatoes, passata, kidney beans and 300ml of cold water. Bring to the boil, cover and simmer for 20 minutes. Meanwhile, use long-handled tongs to cook the remaining chilli directly over an open flame, carefully turning until charred. Place the chilli into a plastic food bag, seal and leave to steam for 10 minutes. Remove the chilli’s blackened skin and seeds. Using the blade of a knife, mash the chilli flesh and stir into the fromage frais.

Tip: Serve the chilli with the chilli cream and boiled rice.

If you don’t have a gas hob or you don’t want to cook the chillies over an open flame, you can roast them in an oven preheated to 200°C/ 180°C Fan/Gas 6 for 10 minutes then steam in a bag as above.